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Rhubarb Pudding Recipe

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This recipe for Rhubarb Pudding, by , is from Theresa Clark's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 slices of Bread - toasted
1 C Milk
5 Eggs - slightly beaten
C Butter
1 C Sugar
tsp Cinnamon
tsp Salt
2 C diced Rhubarb
C Brown Sugar



Directions:
Directions:
Cut toast in inch cubes. Put in buttered casserole.
In saucepan, scald milk. Add butter and stir until melted. Pour over toast and let stand 15 minutes. Combine Eggs, Sugar, Cinnamon, Salt and Rhubarb. Stir into bread mixture. Sprinkle top with Brown Sugar.
Bake at 300 for 45-50 minutes.
Spoon into serving dishes and serve warm with Half and Half.

 

 

 

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